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Grapes, Rum and Crepes - The Oregonian in 60 Seconds

by Monika Bartyzel, Posted Sep 21st 2009 @ 12:00PM

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grapes
Grapes on the vine. Photo: roblisameehan, Flickr.
  • Baking a grape tranforms its taste and texture in a variety of recipes.
  • The USDA has announced a new "Know Your Farmer, Know Your Food" initiative, connecting consumers with local and regional food networks.
  • Considering kids' lunch the night before can save them from the oft-banned PB&J.
  • Rum isn't just good for cocktails -- it gives chicken a whole new island twist with Rum Chica Rum skewers.
  • The color purple: picking and cooking purple produce, such as luscious basil and bell peppers.
  • With ready-made crepes, dinner can come together in half an hour, with a recipe for Chicken Dijon Crepes.

Filed Under: In Sixty Seconds
Tags: chicken dijon crepes, ChickenDijonCrepes, crepes, grapes, kids lunch, KidsLunch, purple produce, PurpleProduce, rum, The Oregonian, TheOregonian, USDA

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Reader comments (Page 1 of 1)

Carlos Almejeiras

11-20-2009 @5:44PM Carlos Almejeiras said... Now you got me! Teach me master, I am your grasshopper. With so many full bottles in my kitchen and I get Dodo trying a mix.
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1 Comments / 1 Pages
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